Food

Salad Days are Good Days

May 04, 2018 By Southpoint Tuggeranong

  When coming up with recipe ideas, in the back of my mind, always, are ideas on how to use the leftover ingredients. Salad ingredients, in particular, always sit in the bottom of my crisper, just waiting to be bought back to life in some new incarnation of the previous salad we ate two days earlier. But, this time I thought, what if I could transform these sad salad leftovers into something even more delicious than the original meal? Was that even possible without having to purchase even more food and add to our fortnightly food shop? Let me tell you, that it most certainly is possible. 

As always, warm weather brings out the urge to eat outside, and with a wedding to attend in March and a new outfit to be purchased, the need to shed a few unwanted kilos is a prominent thought. So, a protein to bbq and a salad to go with. But something new and novel was needed. There is too much steak and chicken consumed in this house and not enough seafood. Feeling a little Spanish, a recipe concocted of chorizo, fresh prawns and smoked paprika was devised and a larger than large salad put together. The accompanying salad dressing is made of avocado. Yes, instead of using the mighty avo as a salad ingredient, I turned it into a dressing so 2 avos could be used as much as possible, as let's face it, they're not cheap.

What about the leftovers I hear you ask? Well, the majority of the leftover salad ingredients were turned into a fresh and nutritious smoothie the next morning. So green it glowed and I can feel it doing me no end of good. Surely I've lost inches just by drinking it? Marinated prawn and chorizo skewers This recipe will feed two adults

  • 500 gms fresh prawns (already peeled, green frozen prawns, it doesn't really matter, I used cooked Crystal Bay prawns from Coles)
  • 2 chorizos sliced into rounds the same thickness as the prawns
  • 1/2 tsp smoked paprika
  • 1/4 c extra virgin olive oil (evoo)
  • pinch of salt
  • juice of half a lime
Thread a prawn, a piece of chorizo and then a prawn and so on and so forth until you've used up all your ingredients. Add the marinade ingredients to a bowl and whisk together. Brush the marinade over the skewers, liberally and pop them in the fridge until you're ready to bbq. Salad Quite frankly, technically one doesn't need a recipe for "salad" so the below is just an idea of what to throw together to get a delicious outcome with enough ingredients to get a fab smoothie the next day.

  • 1/2 140gm pkt chopped kale
  • 1/2 200gm pkt english spinach
  • 1/2 bunch mint
  • 1/2 telegraph cucumber
  • 1/2 punnet blueberries
  • 1 mango
  • 1 long red chill (a little heat, but grab a birds eye if you like things real spicy)
  • half a bunch of spring onions
Add the kale, spinach and roughly torn mint to a large salad bowl or platter. Chop 3 spring onions and chilli finely, de-seed the cucumber and chop, cut the cheeks off the mango and slice thinly (don't throw the mango out, its used in the smoothie) and add them all to the salad bowl. Avocado dressing
  • 1 and 1/2 avocados
  • juice of one lime
  • 1 1/2 tb evoo
  • 1 1/2 tb Greek yoghurt
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • pinch of black pepper
Add all the ingredients to a handheld blender and blitz until smooth and dressing-like. Taste to check the seasoning, and if not runny enough add a little more oil. It's not guacamole, its a dressing so it should be a little too runny to pop onto a corn chip. Dress the salad with big globs of dressing and set aside while you bbq the skewers.

Bbq the skewers until you achieve a good char on the chorizo and the prawns are cooked through. Pop a couple of halved limes next to the skewers as caramelised lime is totally heaven sent on grilled seafood. So much caramelised goodness! To drink? Seafood and salad calls out for a lighter style wine, but the chorizo and Spanish spice will handle something heavier that a sav blanc or a pinot grigio. My go to wine in the warmer weather is rosé. We drank a local Lerida Estate rosé with this summer delight. Canberra rosé' are spectacular and you really should have a few bottles in the fridge just in case the weather is warm, you're eating outdoors, the bbq is on or you're thirsty. Did you notice all the 1/2 packets and punnets of items above? I did this specifically so as to have enough ingredients left over to make a substantial smoothie the next day, and so you could get an idea of how easy it is to change ingredients up with salad recipes. Let's go green!

Green Machine Smoothie - For one
  • 1/4 punnet blueberries
  • 1 c spinach
  • 1/2 c chopped kale
  • 1/4 telegraph cucumber (seeds left in)
  • juice of half a lime
  • 10 or so mint leaves
  • the remaining mango
  • 2 tb greek yoghurt
  • coconut syrup (optional)
Squeeze the juice and remaining flesh of a mango into a bowl, add it and all the other ingredients to your smoothie maker. I added a little water so it would blitz well, but you can add juice, coconut water, almond milk or milk, whatever tickles your fancy. I also added a teaspoon of coconut syrup which is a natural sweetener. Taste your smoothie to ensure it's not too heavy on the "green stuff", pour into a glass and drink down it's obvious goodness. As it gets warmer I buy fruit when it's on special (especially blueberries, strawberries and mangos) and freeze them. Along with frozen banana, this makes a delightfully cool and creamy smoothie to help you on your way. Bon Apetite! The Food and Wine Marshall

Stay in the loop